Baking quality in wheat lines for the semiarid region. Their relationship with high molecular weight gluteninic subunits
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Abstract
A group of F4 and F5 lines of bread wheat (Triticum aestivum L.), apt for the semi-arid region of central Argentina, was analyzed for bread-making quality. Moreover, high molecular weight (HMW) glutenin subunit composition was determined. The lines had high protein content, with strong but low-extensibility gluten, and very good bread-making quality. Even if the HMW glutenin subunit pattern was not sufficient to define all quality aspects for the wheat apt for the semi-arid region, it should be considered in all genetic improvement programs for plants.
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